Ok, to be fair, this mac and cheese recipe is actually VERY light when compared to other mac and cheese recipes. It’s made with NO butter, SKIM milk, lean chicken breast, diced ham, and a modest amount of quality-shredded cheese to mimic the classic flavors of a Chicken Cordon Bleu rollup.

Which I’ve actually never made because it just looks way too complicated. And homey don’t play that.

I know I just linked you guys off to a mac and cheese recipe the other day but, like I said, the hamster wheel inside my brain keeps spinning all mac and cheese, all the time, and I could not wait another second to try this deconstructed Chicken Cordon Bleu Mac and Cheese!

Instead of pounding out chicken breasts, layering them with ham and cheese, then rolling up, and cooking, I sauteed a chicken breast with regular deli ham, then combined it with cooked pasta, and an easy cheese sauce. It’s silky, creamy, salty, and mouthwatering. I know you’ll love it!

Start the Chicken Cordon Bleu Mac and Cheese with zee cheese! 4oz each Gruyere and Swiss cheese. I don’t usually love Swiss cheese, as it’s a little too strong for me, so the cheese guy at Whole Foods recommended this Prairie Rose Swiss, which is not only really mild, but melts well too. Loved it!

Shred the cheese by any means possible – box grater, hand grater, food processor etc. – then set it aside for a sec.

Next saute 1 large chicken breast cut into small pieces then seasoned with salt and pepper in a skillet over medium-high heat. I used non-stick spray vs adding any extra oil, which worked like a charm.

When the chicken is cooked through, add 1/2lb smoked deli ham sliced 1/2″ thick, then cut into small cubes. I had the woman working at the deli counter at the store cut it into “ham-steak” thickness, then cubed it at home.

Since the ham is already cooked you just need to warm it up for a minute or two. Once it’s hot, place some foil on top of the skillet then set it aside.

Next drop 10oz short cut pasta into a big pot of salted, boiling water. You can use whatever you’ve got on hand – penne, rotini, macaroni, etc. I used mini penne ’cause that’s all I had 10oz of, plus they’re so dang cute!

While the pasta is cooking, get to work on the cheese sauce. Stir together 1/2 cup milk with 2 Tablespoons flour in a small dish then add it to a large skillet over medium heat. Slowly drizzle in 1/2 cup more milk plus 1 cup chicken broth while whisking constantly then season the sauce with salt and pepper and stir for 10 minutes, or until thick and bubbly.

Also, yes, that is definitely an electric beater attachment whisk. My regular one was in the dishwasher!

To complete the cheese sauce, take the skillet off the heat then add 3/4 of the shredded cheese and stir until smooth.

Stir in the cooked pasta, chicken, and ham next…

Then transfer the whole mixture into a nonstick sprayed baking dish, top with the remaining cheese, and broil ’til golden brown and bubbly.

Chicken Cordon Bleu Mac and Cheese

Description

Chicken Cordon Bleu Mac and Cheese is hearty, but surprisingly light, with no butter or cream!

Ingredients

1 large chicken breast cut into small pieces then seasoned with salt & pepper

1/2lb smoked deli ham, sliced 1/2" thick and cubed

10oz short cut pasta - penne, shells, rotini, etc.

2 Tablespoons flour

1 cup milk, divided

1 cup chicken broth

salt & pepper

1 cup (4oz) gruyere cheese, shredded & divided

1 cup (4oz) swiss cheese, shredded & divided

Directions

Saute seasoned chicken pieces in a non-stick sprayed skillet over medium-high heat until cooked through. Add ham then cook for 1-2 more minutes, or until heated through. Cover skillet with foil then set aside. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain and set aside.

Whisk flour and 1/2 cup milk together in a small dish then add to a large skillet over medium heat. Slowly add remaining milk and chicken broth while whisking constantly. Season with salt and pepper then switch to a wooden spoon and cook, stirring near constantly, until the mixture is thick and bubbly, about 10 minutes. Turn off heat then remove skillet from hot burner.

Add 3/4 cup of each cheese into the skillet then stir until smooth. Add cooked chicken, ham, and pasta then stir to combine. Pour into a non-stick sprayed 8x8 baking dish then top with remaining cheese and broil until golden brown.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

I could totally taste the Swiss cheese in here, but the more mild Gruyere mellowed everything out. The combo of the two was perfectly light and creamy. I did not feel bad at all about eating a heaping scoop of this mac!

That smoked ham had me drooling too (sorry for the visual) and I made sure to get a few cubes in each cheesy bite. Sensational! Ben called it bomb as hell.

You’re onto a great idea, Lauren! There is a woman who attends our local farmer’s market each week and sells nothing but different varieties of mac and cheese! She’s doing well enough that she’s considering opening a mac-n-cheese store! A cookbook is a great idea!

My husband is obsessed with chicken cordon bleu & this seems like a great spin! I seriously don’t know how you and Ben don’t have to buy bigger pants each season… I would have no portion control around your dishes!

Kristin, I hope you don’t mind but I have a Iowa Girl Eats Faves board on Pinterest. I tried to e-mail you to see if it was ok with you but the address was unkown. Please let me know if you would like me to take it down. My feelings will not be hurt and I will still follow your blog. Thanks- Karecoyne@Aol.com-karen downes

I have been following your blog for over a year now and usually don’t leave comments but could not help myself this time. First, I love how you find new twists to homestyle faves. Second, I love your commentary!!! You actually had me busting out laughing on the “homey don’t play that line”…classic : )

I saw this recipe this morning and made it for dinner tonight. You have a winner here! I forgot the gruyere cheese but put a little mild cheddar in it and it was still freaking tasty. Definite recommend from me!

I am thinking of making this for Christmas Eve dinner! I plan on doubling (lots of people!) the recipe and cooking it in a 13×9, but I am VERY afraid of putting a glass dish in the broiler. Do you think it can just be baked at 350 for about 20 minutes for the same effect??

I made this tonight for my family and we LOVED it! My dad just had total knee replacement surgery and is with us during recovery time. I served a “girly” dish last night that he and my husband just kind of moved around with their forks and knew I had to make a more manly meal tonight. I didn’t have either types of cheese you mentioned, so I ended up using cream cheese and provel. A-mazing!!! Thanks for sharing this recipe! :-)

OMG, just had this for dinner and it was AMAZING. The only thing I changed was to add breadcrumbs and some melted butter to the reserved cheese before sprinkling it on top of the dish. (I like the extra crunch on my mac & cheese!) Also I made it in a 7×11″ pan because I wasn’t sure it would all fit in my not-very-deep 8×8, and it worked perfectly. I am going to be making this again and again all winter. Yum!!!

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My name's Kristin and I'm an Iowa Girl! I eat as well as my sweet tooth allows, run as often as possible despite the crazy Iowa weather, and am usually dreaming about the next place I want to travel to! Read more...